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Heat oven to 350?. Positions rack in lower third of oven. Stir together sugar and flour in a bowl. Add to eggs in another bowl and beat until light in color and slightly thickened, about 3 minutes. Stir in lemon rind, lemon juice, butter, vanilla and almond extract. Pour into pie shell. Place pie on baking sheet. Bake in lower third of oven for 20-25 minutes or until filling is set and lightly browned. Meanwhile, toast the slivered almonds in a skillet over medium-high heat, stirring, until just lightly browned, about 4-5 minutes. Sprinkle toasted almonds over top of the pie. Cool pie on a wire rack. Recipe by: Family Circle - 2/1/98 Posted to Bakery-Shoppe Digest by The Taillons
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 229 (40%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 447.4mg||138 %|
|Sodium 286.2mg||10 %|
|Potassium 198.5mg||5 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 73.7g|
|Protein 14.1g||20 %|
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Calories per serving: 572
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